While some larger sailboats have more ability to power bigger fridges and even freezers taking advantage of the best local ingredients works best for our galley.
This version of Salad Nicoise is from Newfoundland when crab is in season and crab legs, purchased already cleaned and cooked replaces the traditional tuna.
For each plate, on a bed of torn lettuce arrange very lightly steamed whole green beans. You can substitute with asparagus or yellow beans. Add sliced tomatoes or halved cherry toms and halved pitted-olives. Thin-sliced radish and cucumber can be a nice addition. Around the edge add chunks of firm-cooked potatoes and quartered hard-boiled egg.
The piece-de-resistance…piled high crab legs but this could be shrimp, freshly grilled tuna or salmon, or in a pinch, tinned tuna.
Make vinaigrette and drizzle over top.
Garnish with some fresh parsley or parsley flakes and grinds some extra fresh black pepper over if you wish.
what a beautiful salad, jayne!
Yum! When healthy food is truly delicious.
it was very good !